On Mon, 18 Apr 2016 12:44:27 +1000, Bruce > wrote:

>On Sun, 17 Apr 2016 19:38:32 -0700, sf > wrote:
>
>>On Sun, 17 Apr 2016 21:06:13 -0500, "cshenk" > wrote:
>>
>>> graham wrote in rec.food.cooking:
>>>
>>> > Seeing threads on both reminded me of a way of roasting potatoes. Cut
>>> > a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>>> > squeezing the tater to open it slightly. Toss with olive oil and
>>> > sprinkle with a little Maldon salt and then roast them. Obiously,
>>> > you and your guests don't eat the leaf.
>>>
>>> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
>>> little left.
>>
>>Maldon is French, artificially dried seawater - expensive due to PR
>>advertising.
>>
>>What you have is this.
>>
>>Australia
>>Murray River. Mine salt, solar evaporated. Big, pink pyramid crystals.
>>Made from underground brine from Murray Darling Basin. Light texture,
>>sharp and lasting taste.
>>
>>If you want to replace it and can live without the pink color, try the
>>Cypriot salt that Trader Joe's sells. It's also solar evaporated.
>>
>>Cyprus
>>Pyramid flakes. Seawater, sun-dried. Crunchy but dissolve very fast;
>>delicate structure.
>
>I wonder if anyone could distinguish the type of salt used in a dish
>in a blind taste test. A lot of it is marketing and ******ism.

A lot of it is, but not all. It would really depend what you're using
the salt with. With something like poached eggs, you should be able to
taste any real difference.